Mezze & Dolce

Light Mediterranean Meals Paired with Ample Dessert

Mezze: Arugula Pistachio Pesto

Arugula Pesto - Final

My arugula keeps taking over the garden, crowding into tomato plants and lettuce leaves. So I decided to trim the plant down and turn the leaves into this spicy, vegan pesto from Green Sage. The arugula and basil combine to form a bright and herbaceous spread, while the pistachio gives the pesto the body normally created by cheese. It’s a one-pot kind of recipe – you just throw the ingredients in a food processor and whirl. I served my first batch with potato pancakes, but the pesto can be used like any other – on breads, in pastas, or with cheese. –jaime

Ingredients

1/4 cup pistachios, shelled

3 cloves garlic, peeled

1 teaspoon salt

3 cups arugula

1 cup fresh basil

1/2 cup olive oil

1 teaspoon lemon juice

1 teaspoon fresh black pepper

Directions

1. Grind pistachios, garlic, and salt in the food processor.

2. Add the rest of the ingredients and pulse again. You may need to add the leaves in batches, depending on the size of your food processor. Make sure to scrape the sides if ingredients stick.

3. Taste and adjust seasonings to your liking. Done!

Good pistachios in mixer1st round in the food processor

Arugula Pesto - Pesto in mixer2nd round in the food processor…done!

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2 comments on “Mezze: Arugula Pistachio Pesto

  1. Pingback: Introducing M & D’s Inspiring Ingredient of the Month: Pistachio! | Mezze & Dolce

  2. Pingback: Mezze: Turkish Carrot, Apricot, and Pine Nut Latkes (Havuc Koftesi) | Mezze & Dolce

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Information

This entry was posted on December 11, 2012 by in Appetizers/Dips, Mezze and tagged , , , , .

About Jacque & Jaime

Jaime and Jacque are two gals who discovered a mutual passion for Mediterranean flavors and ingredients and never turned back. They started Mezze & Dolce to share this love, their recipes, and their inspirations with the world. Follow them at www.mezzeanddolce.com.

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